Salt Baked Red Snapper with Wilted Spinach, Fennel and a Walnut and Parsley Sauce

Serves: 2 • Preparation Time: 15 minutes • Cooking Time: 35 minutes • Print

This is the simplest dish and it´s oh so delicious. Baking the fish in salt is traditionally Spanish and an easy way to cook fish perfectly.

The salt acts as an oven or kiln, keeping all the moisture locked in through the cooking process. You don´t eat any of the salt.

It´s our most favourite way to cook fish because it´s perfectly moist, soft and buttery texture and retains all the flavour.

To contrast we steamed some irony spinach with some fennel. Perfectly simple, stupidly tasty. It´s gorgeous served whole taking it out of it´s salt crust and onto a plate, but if you wish, the fish falls off the bone and easily transferred onto a plate before serving.

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Ingredients



 

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Step 1

Pre heat oven to gas mark 4, 180¨C. Fill the fish with thin slices of fennel and lemon. Mix two egg whites in a bowl and then add the salt. Mix the salt with the egg whites. Place a third of the salt mixture onto the base of a baking dish and lay on the fish. Now place the salt over the fish and pack it down until it forms a crust around the fish. Place in the oven for 35 minutes.

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Step 2

Put the walnuts, 100ml of good quality olive oil, juice of a lemon, a pinch of salt and a bunch of parsley in a blender. Blend until a sauce consistency.

Step 3

5  minutes before the fish is cooked heat a frying pan with a little oil. Chop the garlic clove and fennel and place into the pan and cook for one minute. Throw in the spinach and leave until wilted. Take off the heat.

Step 4

Serve with the spinach pressed into a ring and place the fish on top and drizzle with sauce. Top with parsley garnish.

 

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